In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.

Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.

Place pancakes on a serving platter. Top each with some smoked trout, a little creme fraiche, caviar (if desired), and a sprinkle of chives. Makes 10 servings.

Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.